The story
At Chin-Zano in Liverpool, Livia Alarcon directs the Italian kitchen, translating her television experience into a steady neighbourhood practice. She works from a raised station at the back of the room, which keeps the daily prep visible and the pacing brisk. Her approach respects classic techniques while introducing measured shifts from Spanish larders and Japanese spice racks. This grounded yet inventive style earned the venue a spot in the 2026 Good Food Guide.
The menu highlights deeply roasted padrón peppers dusted with Italian togarashi, bridging regional heat with aromatic citrus notes. Hand-turned pasta appears regularly alongside fully loaded pizzette that feature outer rings baked until they resemble light choux pastry. A standout tagliolini combines brown crab, lemon, tarragon, garlic and chilli for a bright, briny finish. Guests often begin the evening with the house fried olives served in a dark breadcrumb coating, paired with a cool basil mayonnaise.
The dining area occupies an old brick archway close to the historic Tate & Lyle sugar refinery site, leaving exposed masonry and high ceilings to define the scale. A carefully curated wine list turns over quickly, offering reliable pairings for the broader Italian cooking and lighter starters. The team maintains a steady rhythm throughout service, though some visitors prefer the background music kept slightly lower.
Recognition
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